Arepa de choclo is a traditional Colombian dish that is made with cornmeal, corn kernels, and cheese. It is believed to have originated in the pre-Columbian era.
Arepa de ChocloCourse: BreadDifficulty: Medium
Arepa de choclo is a delicious and hearty dish that is perfect for a snack or light meal. The combination of the crispy cornmeal crust and the soft, sweet corn filling is simply irresistible. Arepa de choclo can be topped with a variety of ingredients, such as cheese, avocado, beans, or salsa.
1 cup fresh corn kernels, or 1 (15-ounce) can corn, drained and rinsed
1/2 cup masarepa (precooked cornmeal)
1/4 cup all-purpose flour
1/4 cup milk
1 egg, beaten
1 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon sugar
1 tablespoon vegetable oil, for cooking
- In a food processor, combine the corn kernels, masarepa, flour, milk, egg, salt, baking powder, and sugar.
- Pulse until the ingredients are well combined.
- Heat a griddle or frying pan over medium heat.
- Grease the griddle with the vegetable oil.
- Pour 1/4 cup of the batter onto the griddle for each arepa.
- Cook for 2-3 minutes per side, or until golden brown.
- Repeat steps 5-6 with the remaining batter.
- Serve the arepas hot with your favorite toppings, such as cheese, avocado, or beans.
- To make the best arepa de choclo, use fresh corn kernels. If you can’t find fresh corn, you can use frozen corn, but make sure to thaw it first.
- If you don’t have a food processor, you can mash the corn kernels by hand.
- To prevent the arepas from sticking to the griddle, make sure to grease the griddle well.
- Serve the arepas hot with your favorite toppings.